FT33 Dallas | press
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Chefs find creativity, economy in preserves – nation’s restaurant news

The inventive flavor mash-ups help restaurants make the most of seasonal berries Chef Kym Delost wasn’t really interested in making jams or preserves — until about eight years ago when she over-reduced a sorbet she was making. “That’s when I started to appreciate [them],” said Delost. Now,...

Smoked Potatoes Pair Well with Rioja – Wine-Enthusiast

Try pairing a smoky Tempranillo with the hearty heat of this easy-to-make vegetable dish. While the humble potato gets a gourmet upgrade in this recipe, the centerpiece is the Kewpie mayonnaise, a silky Japanese rice vinegar-based spread that has fast become the darling of new-school Western...

10 Must-Try Green Dishes From Around the U.S. – zagat

It’s not just the Irish bars and restaurants that get into the green theme around this time of year. With spring’s bounty of fresh produce, it’s easy to create something beautiful and verdant. Click through to see how chefs across the country have gone green...

16 Food Presentation Ideas to Steal From Top Restaurants

At Dallas restaurant FT33, chef Matt McCallister serves pork with butternut squash, red Russian kale, and almonds. He serves the dish on a hand-crafted platter created by local designer Richard Wincorn. The platter, designed expressly for the restaurant, is intended to look like the cross...

Restaurant Review: FT33 in Dallas Design District

Matt McCallister likes to eat at Mission Chinese Food when he’s in New York City, and he once found a baby snake while foraging for spring onions. He runs 6 miles on a treadmill to take the edge off when he’s had a rough day....

Where to Eat Now: and the year’s best new restaurants are . . .

Numerous factors account for the urbanization that has transformed Texas over the past forty years. But perhaps the most important is an amendment passed by the state legislature in 1970 that paved the way for restaurants in Texas to sell liquor by the drink. It...